Get ready to delight your taste buds with the ultimate guide to zucchini and potato recipes! These two ingredients may seem like an unlikely duo, but trust us, they’re a match made in heaven. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping side dish for your next special occasion, we’ve got you covered.
In this article, we’ll be sharing 18 mouth-watering zucchini and potato recipes that are sure to become new family favorites. From savory bakes and crispy pancakes to hearty soups and flavorful stir-fries, there’s something for everyone in this collection. So grab your apron and get cooking – your taste buds will thank you!
Garlic Parmesan Zucchini and Potato Bake
A flavorful and satisfying side dish that combines the natural sweetness of zucchinis and potatoes with the savory flavors of garlic and parmesan cheese. This easy-to-make recipe is perfect for a weeknight dinner or as a delicious addition to your holiday table.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 3 cloves of garlic, minced
– 1 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss zucchinis and potatoes with garlic, salt, and pepper until well combined.
3. In a separate bowl, mix parmesan cheese and olive oil.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange the vegetable mixture in the prepared baking dish.
6. Sprinkle the parmesan cheese mixture evenly over the top.
7. Bake for 45-50 minutes or until the vegetables are tender and the top is golden brown.
Cooking Time: 45-50 minutes
Crispy Zucchini and Potato Pancakes
Crispy Zucchini and Potato Pancakes: A delicious twist on traditional potato pancakes, this recipe adds the freshness of zucchini to create a flavorful and crispy snack or side dish.
Ingredients:
– 2 medium-sized potatoes, peeled and grated
– 1 medium-sized zucchini, grated
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine the grated potatoes, zucchini, flour, and egg. Mix well until a batter forms.
2. Season with salt to taste.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet or frying pan over medium heat.
4. Using a spoon, drop small amounts of the batter into the oil, forming pancakes.
5. Cook for about 3-4 minutes on each side, until crispy and golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Cooking Time: About 15-20 minutes
Cheesy Zucchini and Potato Gratin
Elevate your side dish game with this creamy, cheesy gratin that combines the best of summer’s bounty – zucchini and potatoes!
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2-3 medium potatoes, thinly sliced
– 2 tablespoons unsalted butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 1/2 cups heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add zucchini and cook until tender, about 5 minutes. Set aside.
3. In the same skillet, add potatoes and cook until slightly softened, about 3-4 minutes.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of zucchini.
5. Sprinkle flour over the vegetables, then pour in heavy cream. Top with cheddar and Parmesan cheese.
6. Bake for 35-40 minutes or until the top is golden brown and the sauce is bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Herbed Zucchini and Potato Soup
This creamy soup combines the sweetness of zucchini and potatoes with the brightness of fresh herbs, perfect for a light and satisfying meal. With just a few simple ingredients, you can enjoy this delicious and healthy soup in no time.
Ingredients:
– 2 medium zucchinis
– 2-3 medium potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (such as dill, basil, or thyme) for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced potatoes and cook until they start to soften, about 5 minutes.
3. Add the chopped zucchini and cook until it’s tender, about 5-7 minutes.
4. Pour in the broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Stir in the minced garlic, parsley, salt, and pepper.
7. Blend the soup until smooth, then serve hot with fresh herbs on top.
Cooking Time: 30-40 minutes
Roasted Zucchini and Potato Medley
Roasted Zucchini and Potato Medley: A flavorful and healthy side dish that’s perfect for any meal!
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and cubed into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together zucchini slices, potatoes, olive oil, lemon juice, salt, and pepper until the vegetables are evenly coated.
3. Spread the medley in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the vegetables are tender and lightly caramelized, flipping halfway through the cooking time.
5. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 25-30 minutes
Zucchini and Potato Frittata
This Italian-inspired breakfast or brunch dish is a delicious way to enjoy the flavors of summer, with sautéed zucchini and potatoes adding natural sweetness and texture to a creamy egg mixture.
Ingredients:
– 6 eggs
– 1 medium zucchini, diced
– 2 medium potatoes, peeled and diced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini and potatoes; cook until tender, about 5 minutes.
3. In a bowl, whisk together the eggs and a pinch of salt.
4. Pour the egg mixture over the cooked vegetables in the skillet.
5. Cook for 2-3 minutes or until the edges start to set.
6. Transfer the skillet to the oven; bake for 12-15 minutes or until the frittata is fully set and golden brown.
7. Remove from the oven and sprinkle with Parmesan cheese.
8. Serve warm, sliced into wedges.
Cooking Time: 18-20 minutes
Spicy Zucchini and Potato Hash
Add some heat to your brunch with this flavorful and spicy zucchini and potato hash. This dish is perfect for a weekend morning or a quick weeknight dinner.
Ingredients:
– 2 medium zucchinis, diced
– 2-3 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss zucchinis, potatoes, onion, garlic, olive oil, chili powder, salt, and pepper until well combined.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 30-40 minutes or until the vegetables are tender and lightly browned.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Zucchini and Potato Latkes
These crispy latkes are perfect for a snack or side dish, and the addition of zucchini adds a boost of nutrients and flavor. Enjoy!
Ingredients:
– 2 large potatoes, peeled and grated
– 1 medium zucchini, grated
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine potato, zucchini, onion, eggs, and flour. Mix well.
2. Season with salt and pepper to taste.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the latke mixture into the oil.
5. Flatten slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
7. Serve warm and enjoy!
Cooking Time: About 15-20 minutes total (depending on the size of your latkes)
Zucchini and Potato Stir-Fry
This recipe combines the natural sweetness of zucchini with the earthy flavor of potatoes, all in a quick and easy stir-fry. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium-sized potato, peeled and diced
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or stir-fry sauce for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced potato and cook for 3-4 minutes, stirring occasionally, until it starts to brown.
3. Add the sliced zucchini and cook for an additional 2-3 minutes, stirring frequently, until both vegetables are tender-crisp.
4. Add the sliced onion and minced garlic; stir-fry for 1 minute, until the onion is translucent.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with soy sauce or stir-fry sauce if desired.
Cooking Time: 15-20 minutes
Zucchini and Potato Casserole
This hearty casserole combines the natural sweetness of zucchini and potatoes with a hint of savory flavor, perfect for a family dinner or potluck. With minimal prep time and easy assembly, you’ll be enjoying this satisfying side dish in no time.
Ingredients:
- 2 large zucchinis, sliced
- 3-4 medium-sized potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté zucchini, potatoes, onion, and garlic until tender.
- In a separate bowl, mix shredded cheese, milk, thyme, salt, and pepper.
- Grease a 9×13 inch baking dish with olive oil. Arrange the cooked vegetable mixture in an even layer.
- Top with the cheese mixture, spreading evenly.
- Bake for 30-35 minutes or until golden brown and bubbly.
Cooking Time: 30-35 minutes
Zucchini and Potato Curry
This flavorful curry recipe combines the natural sweetness of zucchini and potatoes with a blend of Indian spices, perfect for a weeknight dinner or lunch. This vegetarian dish is also gluten-free and can be easily adapted to suit various dietary needs.
Ingredients:
– 2 medium zucchinis, diced
– 2-3 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until the onion is translucent.
3. Add zucchini and potatoes; cook for 5 minutes or until they start to soften.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Reduce heat to low and simmer for 15-20 minutes or until the vegetables are tender.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Zucchini and Potato Skillet Dinner
Zucchini and Potato Skillet Dinner Recipe
Savor the simplicity of this hearty skillet dinner, packed with tender zucchini, creamy potatoes, and a hint of garlic.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2-3 medium-sized potatoes, peeled and diced into 1-inch cubes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large cast-iron skillet or oven-safe pan, heat the olive oil over medium-high heat.
3. Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to brown.
4. Add the sliced zucchinis, minced garlic, salt, and pepper. Stir well to combine.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the zucchinis are slightly caramelized.
6. Remove from the oven and sprinkle with grated cheese (if using). Serve hot.
Cooking Time: 40-45 minutes
Zucchini and Potato Gnocchi
This recipe combines the natural sweetness of zucchini with the comforting warmth of potato gnocchi, perfect for a cozy dinner or lunch. With just a few ingredients and simple steps, you’ll be enjoying this tasty dish in no time.
Ingredients:
– 2 medium zucchinis
– 1 large potato, peeled and cooked through
– 1/4 cup all-purpose flour
– 1 egg
– Salt to taste
– Optional: grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine zucchinis and cooked potato. Blend until smooth.
3. In a large mixing bowl, combine blended mixture, flour, egg, and salt. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, until smooth and pliable.
5. Roll out the dough to desired thickness (about 1/4 inch). Cut into small squares or use a pasta cutter.
6. Cook gnocchi in boiling water for 3-4 minutes, or until they float to the surface. Serve with your favorite sauce and grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Zucchini and Potato Shepherd’s Pie
This vegetarian take on the traditional shepherd’s pie combines tender zucchini and potato with savory spices, perfect for a cozy dinner or easy lunch.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1 medium zucchini, grated
– 1 onion, diced
– 1 cup vegetable broth
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the grated zucchini, vegetable broth, thyme, paprika, salt, and pepper. Cook for an additional 5-6 minutes or until the zucchini is tender.
4. In a separate pot, boil the sliced potatoes in salted water until slightly tender, about 5-6 minutes. Drain and set aside.
5. In a 9×13-inch baking dish, create layers of the zucchini mixture and potato slices. Top with shredded cheese (if using).
6. Bake for 25-30 minutes or until the top is golden brown and the filling is hot.
Cooking Time: 35-40 minutes
Zucchini and Potato Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted zucchini and potatoes with the savory flavors of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 2 medium-sized zucchinis, sliced
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 1 garlic clove, minced
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the zucchinis and potatoes in the oven with a drizzle of olive oil, salt, and pepper until tender, about 30 minutes.
3. Cook the bell peppers by filling them with water and microwaving for 3-4 minutes, or baking at 375°F (190°C) for 15-20 minutes.
4. Stuff each bell pepper with a mixture of roasted zucchinis and potatoes, chopped onion, minced garlic, shredded cheese, breadcrumbs, and dried oregano.
5. Season with salt and pepper to taste.
6. Bake the stuffed peppers at 375°F (190°C) for an additional 15-20 minutes, or until the filling is heated through and the peppers are tender.
Cooking Time: About 45-60 minutes
Zucchini and Potato Tacos
This flavorful recipe combines the natural sweetness of zucchini with the heartiness of potatoes, all wrapped up in a crunchy taco shell. Perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and diced into 1/2-inch cubes
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss zucchini and potatoes with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until vegetables are tender and lightly browned.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted vegetables onto tortillas, adding desired toppings.
Cooking Time: 20-25 minutes
Zucchini and Potato Au Gratin
This classic French-inspired side dish combines tender zucchini and potato slices with a rich and creamy cheese sauce, perfect for accompanying grilled meats or roasted vegetables. With its golden-brown top layer and flavorful filling, this au gratin is sure to become a new family favorite.
Ingredients:
– 2 medium zucchinis, sliced
– 2 large potatoes, thinly sliced
– 1/4 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini and potato slices in butter until tender.
3. In a separate saucepan, combine cheddar cheese and heavy cream. Heat over medium heat, stirring constantly, until smooth and creamy.
4. Grease a 9×13-inch baking dish with butter.
5. Layer cooked zucchini and potatoes in the baking dish, ending with a layer of potatoes.
6. Pour cheesy sauce over potatoes and top with additional grated cheese (if desired).
7. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Potato Chowder
This hearty chowder is a perfect blend of tender vegetables and comforting flavors, ideal for a cozy evening meal.
Ingredients:
– 2 medium zucchinis, diced
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in butter until softened.
2. Add the diced zucchinis and potatoes; cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth, diced tomatoes, and milk. Bring to a simmer.
4. Reduce heat and let chowder cook for 20-25 minutes or until vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in the delicious world of zucchini and potatoes! This article brings you 18 mouth-watering recipe ideas that are perfect for any occasion. From baked goods like Garlic Parmesan Zucchini and Potato Bake and Cheesy Zucchini and Potato Gratin, to savory dishes such as Crispy Zucchini and Potato Pancakes and Spicy Zucchini and Potato Hash, there’s something for everyone. Plus, discover international twists with Herbed Zucchini and Potato Soup and Zucchini and Potato Curry. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this collection of recipes is sure to inspire your culinary creativity.
